Baked Raspberry Cheesecake

I have a real sweet tooth, and can scoff super-sweet treats like chocolate fudge cake with the best of them. But I do love fruit with a bit of tang. So this baked raspberry cheesecake recipe is one of my favourites. It is impressive enough for a dinner party, too, or Christmas. Or a simple family meal. Why save delicious food only for guests?

This baked cheesecake is very easy to make, yet looks stunning – and unusual – with its crunchy, caramelised sugar topping. I normally use frozen raspberries as they are cheaper, but feel free to use fresh. It doesn’t matter if they’re at room temperature or fresh from the fridge or freezer.

Creme fraiche is used here as it gives a slightly tart note to complement the berries. It also sets better, being thicker than double cream. Make sure you use vanilla ‘extract’ rather than ‘essence’ (which is synthetic flavouring), to get that authentic vanilla pod flavour. Caster rather than icing sugar is better here, as when baking a cake mix.

If you want a baked raspberry and white chocolate cheesecake, why not try my no bake version that is served with a simple-to-make raspberry sauce? You can also combine the two recipes to create a baked, or no bake, raspberry swirl cheesecake.

To make this into a baked raspberry swirl cheesecake instead, follow the raspberry sauce directions from that recipe, instead of adding the fruit to the cheesecake mixture. Then use a teaspoon to place dollops of raspberry sauce on top. Use a toothpick or wooden skewer to swirl the sauce into the filling before baking. Any remaining raspberries, or sauce, can then be served on the side.

BBC Good Food do a nice baked raspberry and lemon cheesecake, too. Well at least it looks nice. Or why not try adding finely grated lemon zest to this one instead? Of course, for me, this is the best baked raspberry cheesecake recipe. But I’m totally biased.

Makes 1 large cheesecake

Baked raspberry cheesecake ingredients

Biscuit base

• Digestive biscuits, 300g
• Butter, 100g, melted

Filling

• Cream cheese, 600g
• Plain flour, 2 tbsp
• Caster sugar, 175g
• Vanilla extract, 1 tsp
• Eggs, 3
• Creme fraiche, 150ml
• Frozen or fresh raspberries, 200g

Topping

• Caster sugar, 3 tbsp

Equipment

• Food processor
• Mixing bowl
• Wooden spoon
• Springform tin
• Tablespoon
• Cook’s blow torch

How to make Raspberry Baked Cheesecake

• Process or bash the biscuits into fine crumbs, then mix with the melted butter. Press into a springform cake tin and bake the biscuit base for 5 minutes, at 160 degrees fan.
• Beat together the other ingredients, reserving 125g of the sugar and the raspberries. Add the raspberries after beating, and stir gently before pouring on top of the biscuit base.
• Bake for about 40 minutes, in an oven heated to 160 degrees fan or equivalent. You want the cheesecake to be set, but to quiver slightly in the middle. Leave to cool in the oven, with it switched off, if you can. This should help prevent cracking (in theory, anyway). You can remove it when it reaches around room temperature – if you can leave it that long…
• When cooled, scatter the 3 tbsp sugar across the top, then brown with a blowtorch – or place under a hot grill for a few minutes, watching carefully – until the sugar caramelises. Chill until serving.

Related recipes:

• Baked Bailey’s cheesecake
• Key lime pie recipe
• No bake raspberry cheesecake
• Peach & raspberry tart
• Shot glass raspberry trifles

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